Name: Blackened Fish Tacos with Cilantro Slaw & Sriracha Mayo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound Thick-cut cod (or substitute with haddock or tilapia); 1 tablespoon Olive oil (or use coconut oil for a dairy-free alternative); 1 tablespoon Unsalted butter; 1 teaspoon Chili powder; 1 teaspoon Paprika; 1 teaspoon Ground cumin; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon Black pepper; 1 teaspoon Salt; 1/2 teaspoon Cayenne pepper (adjust based on heat preference); 4 6-inch Tortillas (corn tortillas for a gluten-free option); 2 cups Shredded cabbage (red and/or green); 1/4 cup Fresh cilantro (or substitute with parsley); 1 lime Lime juice (fresh for best flavor); 1/2 cup Low-fat mayonnaise (or Greek yogurt as a substitute); 2 tablespoons Sriracha (adjust based on spice tolerance); 1 teaspoon Sugar (optional)

Description

Savor Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo in this quick and delicious recipe.

Ingredients

Scale

1 pound Thick-cut cod (or substitute with haddock or tilapia)
1 tablespoon Olive oil (or use coconut oil for a dairy-free alternative)
1 tablespoon Unsalted butter
1 teaspoon Chili powder
1 teaspoon Paprika
1 teaspoon Ground cumin
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper
1 teaspoon Salt
1/2 teaspoon Cayenne pepper (adjust based on heat preference)
4 6-inch Tortillas (corn tortillas for a gluten-free option)
2 cups Shredded cabbage (red and/or green)
1/4 cup Fresh cilantro (or substitute with parsley)
1 lime Lime juice (fresh for best flavor)
1/2 cup Low-fat mayonnaise (or Greek yogurt as a substitute)
2 tablespoons Sriracha (adjust based on spice tolerance)
1 teaspoon Sugar (optional)

Instructions

In a small bowl, combine chili powder, paprika, ground cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix thoroughly and rub onto the cod. Let it rest for 10 minutes.
Heat olive oil and butter in a skillet over medium-high heat until shimmering, about 2 minutes.
Cook the spiced cod for 4-5 minutes on one side until charred, flip and cook for another 4-5 minutes until opaque. Transfer to a plate and rest.
Combine shredded cabbage, lime juice, chopped cilantro, salt, and pepper in a bowl. Toss and let sit for 5 minutes.
Whisk together mayonnaise, lime juice, and sriracha in a bowl. Add sugar to balance heat. Mix until smooth.
Warm tortillas and assemble tacos by placing cod, cilantro slaw, and sriracha mayo on each. Serve immediately.

Notes

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 2 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 50 mg

Keywords: Blackened Fish Tacos, Cilantro Slaw, Sriracha Mayo